Grilled Pound Cake with Berries

Grilled Pound Cake with Blueberries #recipe

I love eating outside. Let me clarify, I like eating outside in the spring time when the weather is nice and the bugs haven’t started swarming. There’s something so relaxing about dining al fresco (so much fancier than just saying outdoors). Last weekend after years of complaining suggesting what an awesome idea it would be, we finally bought a small outdoor dining table for our deck. Since then we’ve eaten outside almost every night (read I was right) since and I couldn’t be happier.

Grilled Pound Cake with Blueberries #recipe

If it was up to my kids we would have dessert every night. I love a big fat piece of chocolate cake with a giant slathering of icing as much as the next person but when it’s warmer I like to keep it simple, lighter and brighter. Liberte’ asked me to create two pairings using their Mediterranee’ yogurt. If you’re not familiar with this Mediterranean style yogurt you should be. In my book it tops all others. It’s thick, creamy, and dreamy and unlike others. Last week I shared my first pairing, PINA COLADA GRILLED PINAPPLE SKEWERS. They are even better than they sound and yes I ate 4 skewers. What? It’s pineapple, totally healthy.

Grilled Pound Cake with Blueberries

This weekend we fired up the grill (pan) again and made GRILLED POUND CAKE paired with lemon yogurt and blue berries. No need to even grab a fork you can just pick up the slice and go to town. I’ve come to the conclusion that you can grill just about anything and you should start with pound cake.

Baci!
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Disclaimer: This post is sponsored by Liberte. I was compensated for my time. Opinions are my own. Always have been. Always will be.

Grilled Poundcake with Berries

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Serving Size: 6

What You Will Need:

  • 1 pound cake - sliced into 1 1/2" thick slices
  • 2 tablespoons unsalted butter - melted
  • 6 ounces Liberte Mediterranee lemon yogurt
  • 1/4 cup fresh blueberries
  • Dixie Crystals powdered sugar - to dust
  • fresh mint leaves - to garnish, optional

What To Do:

  1. Place a non-stick grill pan over medium heat.
  2. Brush both sides of pound cake with butter. Place onto grill pan and cook for approximately 1 minute on each side OR until grill marks have formed.
  3. Top pound cake with powdered sugar, yogurt, blueberries and mint.
http://www.bellalimento.com/2013/06/01/grilled-pound-cake-with-berries/

13 Comments

  1. 1

    The perfect summer dessert!

  2. 2

    Gorgeous summer dessert!

  3. 3

    This is such a fabulous idea!! Love this!

  4. 4
    Conni von Zweck /

    Hi, This sounds great but where is the lemon yogurt used?
    Please advise me at 4as@san.rr.com.

  5. 5

    Paula,
    I would probably use raspberries instead of blueberries. Just personal preference. Love the grill marks on the cake. Looks delish.
    Annamaria

  6. 6
    TrishInFL /

    Sounds wonderful, thank you for another great recipe!!

  7. 7

    As if pound cake couldn’t get any better… :) Thanks for the lovely dessert idea! I agree with you, too, Paula — dining al fresco is the best.

  8. 8
  9. 9

    Lovely!

  10. 10

    This looks so perfect!

  11. 11

    So pretty, love the blueberry topping!

  12. 12

    Perfect and easy summer dessert time!

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